Although it is a little late (I 100% blame numerical reasoning tests and my decreasing ability to count), I am continuing with the health kick trend in preparation for my tough mudder (which is now only a few weeks away) with my offering of vegan peanut and date breakfast muffins. Again it is debatable whether they can really be deemed healthy as the no refined sugar attempts have been firmly kicked to the curb, but I thought they would provide an interesting breakfast alternative without packing in too many calories.
Since a few of my previous posts have not gone exactly to plan, I decided to go for something a lot more simple this week. I think my parents were thankful for something a bit more familiar; although they have enjoyed some of my bakes, they are sticklers for a more traditional Victoria sponge and haven’t exactly relished in the amount of cardamom etc. flying around. So I’m hoping orange and blueberry is a safer bet. Continue reading “Orange and Blueberry Madeira Cake”
Even though I claimed in my last post for lemon and aronia berry iced biscuits that I was not going to follow the bake off this post also took ideas from the technical challenge of cake week, jaffa cakes. Chocolate orange has to be one of my favourite flavour combinations and, unsurprisingly, jaffa cakes are definitely one of my first choices when tucking up with a cup of tea in front of Pointless (Yes, I mainly watch pointless as an excuse for tea and biscuits; no, I am not secretly in my 50’s).Therefore, when I made my own a few years ago I hate to admit they weren’t as good as the shop bought ones, purely because I think they are pretty hard to beat! Therefore, I thought putting a spin on them would, in theory, be a really good way of fixing something that isn’t broken. Continue reading “Cloud Catcher Cakes”
I never normally need an excuse for making cake, but when your best friend decides she’s moving half way across the world for at least a year I think I’ll take one this time! I’m not normally softie, nor do I normally post things like this on any kind of social media but I have to admit I will really miss her! Charlie is moving to Japan to teach English in Sasebo and I know she will have an amazing time. I’ve known her since we were 1 and we have been best friends pretty much ever since. She is so incredibly special to me and has always been there for me, so obviously I am so proud of her (and maybe just a little bit jealous)! But since I have just finished my face for her make up and pyjama party and don’t want to ruin it before I get there so I’ll move swiftly on! Instead I will take solace in the fact that, as inspired by her saving £2 coins for her whole time at Uni to buy a pair of Louboutins for graduation, I have started collecting mine to pay for some flights to visit next easter (the £26 I have so far will make a little scratch if nothing else!).
My thing when it comes to any kind of birthday is, unsurprisingly, making the cake. I always make an extra effort with Charlie and Lauren (the standard three musketeer style thing), so this time I decided to push myself. I was even scared of the icing! However, being modest as always, it actually turned out really well! I didn’t embark on anything really out there in terms of flavours: everything was pretty much vanilla apart from the raspberry jam I whacked in the middle layer. So this time I won’t bore you with any recipes as they were all pretty standard. Any basic Victoria sponge recipe will do and I bought the jam from the supermarket so I can’t give you any wizened knowledge there (not that I have any to begin with!). In the past I have always used the buttercream I’ve talked about in some of my previous blog posts including the turkish delight cupcakes (or anything similar), but have always found it never goes on that evenly when you are trying to create a smooth finish. I took my inspiration for the cake from The Bake Co’s Instagram page as I absolutely love the simplicity of their designs, so a flawless finish was pretty important. I chose Martha Stewart’s Recipe for Swiss Meringue Buttercream and it turned out really nicely. The texture was a lot lighter and more delicate, but still stiff enough to hold it’s shape if you get it right. I used this on the inside of the layers (of which I did 3 in a 20cm cake tin) and to both crumb coat the cake and finish it with a final layer. I only used one lot of the recipe and it managed to do all of this, fill the macarons and add a little extra decoration on the top, so it goes a long way too!
For the decorations I picked up some cafe curls, some white chocolate lindors and some flowers to arrange on the top with the vanilla macarons which I made in three different sizes for some variation. I also bought some sprayed roses and some gypsophila to use since cherry blossoms unfortunately weren’t an option.
I also made my own chocolate bark merely by melting some white chocolate, swirling through some pink food colouring and chucking on some edible pearl decorations. However, if you do the same I would recommend that colour some of the chocolate with the food colouring and swirl that through and that it is really firmly set before you break it into chunks. I’m taking the standard British approach and blaming the rare occasion of warm weather for it being slightly soft! I then built all these up around one edge of the cake, piped on some pink icing and chucked on a couple more pearls before deciding that I should call it quits before I ruined it!
And there you have it! The cake did cause me slightly less trauma than I expected so that was one thing that I was certainly happy about, but it went down really well! Charlie and the girls all seemed to absolutely love it and although it does look a bit like a wedding cake, I think it has a good balance of intricacy and simplicity. They could tell that I had put a lot of effort in, even though it was subtle. So, in my true nature, I am taking it as a compliment and rolling with it.
Luckily for me I managed to pinch a slice to take away before I left. The cake was really nice and moist and although the icing was quite sweet it was incredibly soft and delicate, so I would strongly recommend using it if you were ever trying to create a similar effect. I am still waiting to hear back from Charlie herself on if she likes it, but in fairness to her there was a lot of amazing food so even I wasn’t rushing to cut into it! On the plus side I did manage to get the cutest picture of her with the cake in her fabulous koala bear onesie, so I’ll post that instead to embarrass her as another ‘good luck’ from me!
Although dandelion and burdock is quite traditional in Britain, being drank as a light mead in the Middle Ages, it is something I tried only last week. Although it looks like it might be quite a heavy drink, the floral tones mean it is actually lighter and sweeter than I expected. Since I seemed to be on a roll with my unusual flavour pairings (as with my lemon and earl grey caramel shortbreads) I thought why not continue the theme? Continue reading “Dandelion and Burdock Loaf Cake”
I will admit that I fully understand any scepticism towards this recipe. My decision to order a chocolate and wasabi cake to curb my sweet tooth in Wagamamas a few years ago was met with the same reserve. Let’s face it, you wouldn’t normally put these flavours together.However providing you are careful with the amount of wasabi you use, I think it works quite well.
Thanks for reading my first ever blog post! I am pretty much completely new to the whole blogging thing so you will have to go easy on me, but basically the idea behind Cakehole is that it is more an honest forum-like blog for discussing baking, new recipes and anything food related. I’ll try and post recipes on a fairly regular basis but I will also be completely honest with how everything went (even if my largely deaf and blind 13 year old spaniel could have done a better job). As a result please post any tips or ideas you may have about how my recipes (and even my blog in general) can be improved; I’ll probably wing most of my ideas, basing them on recipes I’ve tried before so chances are I will need some help along the way. My other plan is to basically get straight to the point and try and cut all the crap which I tend to end up waffling about! We’ll see how long that lasts! So anyway my first post is for Turkish Delight Cupcakes
For these I made a pistachio flavoured sponge and a rosewater buttercream, finished with some crushed pistachios for decoration.
On the whole these seemed to go down pretty well. They got an approving grunt from most of the family but at the same time they said that the flavours could have been a bit stronger. This is probably because, having never used rose as a flavour before, I was a bit paranoid about making my icing taste of bathwater. So as a result you can probably get away with adding a bit more. I would also maybe would leave some bigger chunks of pistachio in instead of grinding them as finely as I did. A lot of this, however, is up to you; as I said I pretty much wing a lot of things and you can always adjust things to your taste.
Turkish Delight Cupcakes (makes 12-14)
- 150g Margarine
- 150g Golden Caster Sugar
- 3 Eggs
- 150g Self Raising Flour
- 1 ½ Tsp of Baking Powder
- 100g Pistachio kernels
For the icing (if piping):
- Roughly 125g/ half a block of butter, slightly softened.
- At least 250g of Icing Sugar, preferably more
- Extra pistachio kernels (optional)
- Preheat oven to 180/ 160 fan/ 350F.
- Cream the margarine and the sugar together until smooth and pale in colour.
- Sieve the flour and the baking powder into a separate bowl.
- Whisk the eggs in another bowl and add both the egg and the flour alternately to the margarine and sugar mixture. It is best to do this gradually and carefully to stop the mixture from curdling or losing the air.
- Finely chop the pistachios in a food processor and stir into the mixture.
- Spoon the mixture into cupcake cases and bake in the oven for 20-25 minutes. Leave to cool.
- To make the icing, you need to mix the butter, icing sugar (approx. 200g) and milk together. You can soften the butter either by taking it out of the fridge early or, if you have forgotten to do this, you can place it under a warm bowl for a few minutes. You then gradually mix this with the icing sugar and the milk. It is best to start with a splash of milk and a generous amount of icing sugar and then mix these with an electric whisk if you have one. This will help make the icing fluffier and smoother.
- Once you are happy with the icing, you can then either add more milk to change the consistency or more icing sugar to alter the taste and make it sweeter. Chances are you will need a lot of icing sugar, so make sure you have plenty.
- When you have your basic buttercream tasting how you want, you can then begin to add the rosewater. I added roughly a teaspoon, but again this is just a guideline.
- Pipe the icing onto the cupcakes. Chances are if you aren’t piping you won’t need quite as much icing so you can start with less butter and reduce the other ingredients accordingly. For the piping, I dyed half the icing a light pink and filled one half of the piping bag with this icing and the other with the original. Using a star nozzle I then, starting from the inside of the cupcake, piping a swirl outwards in order to create a rose effect. When finished, sprinkle with crushed pistachio kernels or any other decorations you like. If you fancy making them extra special, crystallised rose petals would go really well and help boost that rose water flavour.